This Alu Sabji is really simple, healthy and delicious. It still has a bite but isn’t super crunchy and raw which is how a Sabji should be to absorb all the spices. Eat as a topping on sourdough or chapati or have with Tarka dhal on the side.
Ingredients
1 tsp cumin seeds
1 tsp black mustard seeds
4 large plum tomatoes, finely chopped
2 potatoes, finely chopped
300g green beans, sliced into small pieces
¾ tsp salt
¾ turmeric powder
¾ tsp chilli powder
1 tsp garam masala
150g sugar snap peas, ends removed and halved
½ tsp chaat masala
Method
– In a hot pan add cumin seeds and black mustard seeds and let sizzle.
– Add tomatoes to the pan and cook for 5 mins on high heat until softened.
– Add spices, beans and potatoes and mix through.
– Add 2 tbsp water to help cook the potatoes.
– Cover and cook on medium to low heat for 10 minutes.
– Check to see if it’s cooked and stir.
– Add the sugar snap peas and mix in.
– Cook for another 5 minutes.
– Potatoes should be soft, green beans cooked and the sugar snap peas still crunchy.
Serve and sprinkle some chaat masala over it to finish.
I’m serving this as a side dish with your Masala Chicken from your 30 minute cookbook. I’ve tucked the printed recipe into the cookbook and I’m looking forward to eating both. YUM!